Hearty Chicken Cacciatore with Bell Peppers and Tomatoes Recipe

Introduction

Chicken Cacciatore is a classic Italian dish that combines tender chicken with savory tomatoes, bell peppers, and aromatic herbs. It’s a hearty, comforting meal perfect for any night of the week.

Ingredients

• 4 chicken pieces (thighs or drumsticks)
• 2 bell peppers, sliced
• 1 onion, chopped
• 2 cups diced tomatoes (canned or fresh)
• 3 cloves garlic, minced
• 1 teaspoon mixed Italian herbs (such as oregano, basil, thyme)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then brown it on all sides until golden, about 5-7 minutes. Remove chicken and set aside.
2. Step 2: In the same skillet, add the chopped onion, garlic, and bell peppers. Sauté until the vegetables soften, about 4-5 minutes.
3. Step 3: Add the diced tomatoes and mixed herbs to the skillet, stirring to combine.
4. Step 4: Return the chicken to the skillet, nestling it into the sauce. Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through and tender.
5. Step 5: Taste and adjust seasoning with salt and pepper before serving.

Tips & Variations

• For added depth, deglaze the pan with a splash of red wine after browning the chicken.
• Use bone-in chicken for juicier meat or boneless for quicker cooking.
• Add mushrooms or olives for extra flavor and texture.
• Serve over pasta, rice, or creamy polenta for a complete meal.

Storage

Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but be careful not to overcook them as they dry out faster than thighs. Adjust cooking time accordingly.

Is it necessary to brown the chicken first?

Browning the chicken adds flavor and improves texture, but if you’re short on time, you can skip this step and cook the chicken directly in the sauce.

Hearty Chicken Cacciatore with Bell Peppers and Tomatoes Recipe

Print Recipe

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Chicken Cacciatore is a classic Italian dish featuring tender chicken pieces simmered in a rich, flavorful sauce made from bell peppers, onions, garlic, tomatoes, and aromatic herbs. This hearty rustic stew is perfect for a comforting dinner, combining savory, tangy, and aromatic elements for a deliciously satisfying meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Vegetables and Sauce

• 1 large onion, thinly sliced
• 2 bell peppers (red and yellow), sliced
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup dry white wine or chicken broth
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken: Season the chicken thighs and drumsticks generously with salt and black pepper on all sides to enhance the flavor.
2. Brown the Chicken: Heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the chicken pieces skin-side down and cook until golden brown and crispy, about 5-7 minutes per side. Once browned, remove the chicken from the pan and set aside.
3. Sauté Vegetables: In the same pan, add the sliced onions and bell peppers. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add Tomatoes and Herbs: Pour in the crushed tomatoes, white wine (or chicken broth), dried oregano, dried basil, and crushed red pepper flakes if using. Stir well to combine all ingredients into a rich sauce.
5. Simmer the Chicken: Return the browned chicken pieces to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and let the mixture simmer gently for 35-40 minutes, or until the chicken is cooked through and tender.
6. Final Touches: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remove the lid and simmer uncovered for a few more minutes if you want to thicken the sauce slightly.
7. Serve: Garnish with freshly chopped parsley and serve hot with your choice of side dishes such as pasta, polenta, or crusty bread.

Notes

• Using bone-in, skin-on chicken helps in developing richer flavors and juicier meat.
• White wine adds depth to the sauce but can be substituted with chicken broth for a non-alcoholic version.
• Simmer gently to keep the chicken tender and avoid drying out the meat.
• Feel free to add mushrooms or olives for additional flavor variations.
• Leftovers taste even better the next day as flavors continue to meld.

Keywords: Chicken Cacciatore, Italian chicken stew, rustic chicken recipe, chicken with tomatoes and peppers, slow-simmered chicken